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Tahini Chocolate Truffles | In Jennie's Kitchen

Tahini, Date & Chocolate Truffles

I prefer to buy hulled, raw sesame seeds, and toast them as needed. If you prefer bite-sized truffles, use a smaller scoop, and you should get about 20. If you’re doubling the recipe, then a food processor might work fine. Otherwise, I find my mini chopper does a better job. And be patient, just when it looks like this won’t work, it all comes together. Promise. I sweat bullets every time, and yet it always works out!
3.67 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Servings 10


  • 6 Medjool dates pitted
  • 5 tablespoons 47 grams tahini
  • ¼ cup 25 grams cocoa powder
  • ½ teaspoon vanilla extract
  • Pinch of fleur de sel
  • Hulled sesame seeds toasted


  • Add the dates, tahini, cocoa, vanilla, and fleur de sel to a mini chopper. Pulse until the mixture form a smooth paste. Be patient, as this takes a few minutes; let’s say 5, or so.
  • Using a small cookie scoop (2 teaspoons), portion out the truffles. Roll them into balls. Pour some sesame seeds in a zip top bag, or container. Add a few truffles at a time, and give it a shake to coat them all over.
  • Store truffles in an airtight container at room temperature for up to 2 weeks.